Pork Schnitzel with Sage Breadcrumbs
Lalkila Kitchen · Pork · Meat · Eggs · Main dishes · Western influenced
These breadcrumbed boneless chops cook under the grill rather than in a pan of frying oil. Brush with measured melted butter as they brown, and check the meat instead of relying only on the colour of the coating.
Ingredients
- 2 eggs, beaten
- A handful of sage leaves, finely chopped
- 140 g dried breadcrumbs
- 8 boneless pork chops, excess fat trimmed
- 4 tbsp butter, melted
- Salt and pepper to taste
Method
- Mix sage, crumbs and seasoning on a plate. Put eggs in another dish.
- Pat pork dry. Dip into egg, drain excess and coat in crumbs.
- Use a little measured butter to grease a suitable grill tray. Arrange chops and brush with butter. Grill under moderate heat until browned, then turn, brush and cook the other side.
- Check the thickest meat reaches 63°C (145°F), with coating cooked and crisp. Rest for at least 3 minutes before serving.
Cooking notes
Grill means overhead heat in this method, often called a broiler in North America. Follow the appliance’s safe tray and spacing instructions. Thick chops need longer than thin ones; check several pieces rather than assuming the whole tray is identical. Discard leftover raw-contact egg and crumbs.
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Source and adaptation
Adapted from Good Food’s Pork Schnitzel, January 2011 recipe. Original recipe.
Selected the grill method and used part of the measured butter for tray greasing. Omitted separate sides and added the whole-cut pork temperature and rest check.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. FDA egg safety. The featured image is a generated illustration of this recipe.